Kitchen Manager

A hotel located in the St. Louis area has an opportunity for a Kitchen Manager.

JOB OVERVIEW:

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standard and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning requirement, as well as brand standards and local policies and procedures.

DUTIES AND RESPONSIBILITIES

Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.Communicate and enforce and procedures with the staff.

Recommend and initiate salary, disciplinary, or other staffing/human resources-relate actions in accordance with company rules and policies. Alert management of potentially serious issues.

Ensure all staff of properly trained and have the tools and equipment needed to effectively carry out their job functions.

Ensure that all menus are prepared and presented according to established recipes and standards.

Maintain updated and accurate costing and documentation of all prepared and sold in the food beverage operations.

Establish procedures and timeframes for conducting inventory.Determine minimum and maximum stocks for all food, material and kitchen equipment.

Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc., in a timely and efficient manner, and (3) to minimize waste and pilferage.

Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are inproper operational condition and are cleaned on a regular basis.Ensure that all kitchen areas and tested storeroom, are cleaned, mopped and properly stocked to anticipated business volume and in accordance with sanitation and health department requirements.Notify Engineering immediately of any maintenance and repair needs.

Participate in the preparation of the hotel’s annual budget and the setting of department goals.

Promote teamwork and quality service through daily communication and coordination with other departments.Key department contact includes Sales and Marketing, Catering Banquets, Maintenance, and Guest Services.Assist sales, catering and banquets staff and banquet, parties and other special events.

Other contacts as needed (professional organizations, community groups, local media)

May serve as Manage on Duty or perform other duties as assigned.

Requirements

QUALIFICATIONS AND REQUIREMENTS:

Completion of a degree or certificate in culinary arts and five years of experience as a Kitchen Manager/Chef with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

This job requires ability to perform the following:

Carrying or lifting items weighing up to 50 pounds

Moving about the kitchen

Handling food, objects, products and utensils.

Bending, stooping, kneeling

Other:

Communications skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.

Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

May require to work nights, weekends, and/or holidays

Job Info

St Louis, MO

Inner Circle Hotels

Posted on:
09/05/2017

Position Available: Immediately

Work Permit:
Applicants who do not already have legal permission to work in the location of this job will not be considered.

Management Position: Yes

Description

A hotel located in the St. Louis area has an opportunity for a Kitchen Manager.

JOB OVERVIEW:

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standard and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning requirement, as well as brand standards and local policies and procedures.

DUTIES AND RESPONSIBILITIES

Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work.Communicate and enforce and procedures with the staff.

Recommend and initiate salary, disciplinary, or other staffing/human resources-relate actions in accordance with company rules and policies. Alert management of potentially serious issues.

Ensure all staff of properly trained and have the tools and equipment needed to effectively carry out their job functions.

Ensure that all menus are prepared and presented according to established recipes and standards.

Maintain updated and accurate costing and documentation of all prepared and sold in the food beverage operations.

Establish procedures and timeframes for conducting inventory.Determine minimum and maximum stocks for all food, material and kitchen equipment.

Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc., in a timely and efficient manner, and (3) to minimize waste and pilferage.

Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are inproper operational condition and are cleaned on a regular basis.Ensure that all kitchen areas and tested storeroom, are cleaned, mopped and properly stocked to anticipated business volume and in accordance with sanitation and health department requirements.Notify Engineering immediately of any maintenance and repair needs.

Participate in the preparation of the hotel’s annual budget and the setting of department goals.

Promote teamwork and quality service through daily communication and coordination with other departments.Key department contact includes Sales and Marketing, Catering Banquets, Maintenance, and Guest Services.Assist sales, catering and banquets staff and banquet, parties and other special events.

Other contacts as needed (professional organizations, community groups, local media)

May serve as Manage on Duty or perform other duties as assigned.

Requirements

QUALIFICATIONS AND REQUIREMENTS:

Completion of a degree or certificate in culinary arts and five years of experience as a Kitchen Manager/Chef with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

This job requires ability to perform the following:

Carrying or lifting items weighing up to 50 pounds

Moving about the kitchen

Handling food, objects, products and utensils.

Bending, stooping, kneeling

Other:

Communications skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.

Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.